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Scientific and Evidence Base of Practice: integration of scientific information and research into practice
  1. DI 1.1 Select appropriate indicators and measure achievement of clinical, programmatic, quality, productivity, economic, or other outcomes.
  2. DI 1.2 Apply evidence-based guidelines, systematic reviews, and scientific literature (such as the ADA Evidence Analysis Library, Cochran Database of Systematic Reviews, and the US Department Health and Human Services, Agency for Healthcare Research and Quality, National Guideline Clearinghouse Web sites) in the nutrition care process and model and other areas of dietetic practice.
  3. DI 1.3 Justify programs, products, services, and care using appropriate evidence or data.
  4. DI 1.4 Evaluate emerging research for application in dietetics practice.
  5. DI 1.5 Conduct research projects using appropriate research methods, ethical procedures, and statistical analysis.
Professional Practice Expectations: beliefs, values, attitudes and behaviors for the professional dietitian level of practice
  1. DI 2.1 Practice in compliance with current federal regulations and state statues and rules, as applicable and in accordance with accreditation standards and the ADA Scope of Dietetics Practice Framework, Standards of Professional Performance and Code of Ethics for the Profession of Dietetics.
  2. DI 2.2 Demonstrate professional writing skills in preparing professional communications (e.g. research manuscripts, project proposals, education materials, policies and procedures.
  3. DI 2.3 Design, implement, and evaluate presentations considering life experiences, cultural diversity and educational background of the target audience.
  4. DI 2.4 Use effective education and counseling skills to facilitate behavior change.
  5. DI 2.5 Demonstrate active participation, teamwork and contributions in group settings.
  6. DI 2.6 Assign appropriate patient care activities to DTR's and/or support personnel considering the needs of the patient/client or situation, the ability of support personnel, jurisdictional law, practice guidelines and policies within the facility.
  7. DI 2.7 Refer clients and patients to other professionals and services when needs are beyond individual scope of practice.
  8. DI 2.8 Demonstrate initiative by proactively developing solutions to problems.
  9. DI 2.9 Apply leadership principles effectively to achieve desired outcomes.
  10. DI 2.10 Serve in professional and community organizations.
  11. DI 2.11 Establish collaborative relationships with internal and external stakeholders, inkling patients, clients, care givers, physicians, nurses and other health professionals, administrative and support personnel to facilitate individual and organizational goals.
  12. DI 2.12 Demonstrate professional attributes such as advocacy, customer focus, risk taking, critical thinking, flexibility, time management, work prioritization. and work ethic within various organizational cultures.
  13. DI 2.13 Perform self-assessment, develop goals and objectives and prepare a draft portfolio for professional development as defined by the Commission on Dietetic Registration.
  14. DI 2.14 Demonstrate assertiveness and negotiation skills while respecting life experiences, cultural diversity and educational background.
Clinical and Customer Services: development and delivery of information, products and services to individuals, groups and populations
  1. DI 3.1 Perform the Nutrition Care Process (a through d below) and use standardized nutrition language for individuals, groups and populations of differing ages and health status in a variety of settings.
  2. DI 3.1.a. Assess the nutritional status of individuals, groups and populations in a variety of settings where nutrition care is or can be delivered
  3. DI 3.1.b. Diagnose nutrition problems and create problem, etiology, signs and symptoms (PES) statements.
  4. DI 3.1.c. Plan and implement nutrition interventions to include prioritizing the nutrition diagnosis, formulating a nutrition prescription, establishing goals and selecting and managing intervention.
  5. DI 3.1.d Monitor and evaluate problems, etiologies, signs, symptoms and the impact of interventions on the nutrition diagnosis.
  6. DI 3.2 Develop and demonstrate effective communication skills using oral, print, visual, electronic and mass media methods for maximizing client education, employee training and marketing.
  7. DI 3.3 Demonstrate and promote responsible use of resources including employees, money, time, water, energy, food and disposable goods.
  8. DI 3.4 Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management merging consumer desire for taste, convenience and economy with nutrition, food safety and health messages and interventions.
  9. DI 3.5 Deliver respectful, science-based answers to consumer questions concerning emerging trends.
  10. DI 3.6 Coordinate procurement, production, distribution and service of goods and services.
  11. DI 3.7 Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the culturaldiversity and health needs of various populations, groups and individuals.
Practice Management and Use of Resources: strategic application of principles of management and systems in the provision of services to individuals and organizations
  1. DI 4.1 Use organizational processes and tools to manage human resources.
  2. DI 4.2 Perform management functions related to safety, security and sanitation that affect employees, customers, patients, facilities and food.
  3. DI 4.3 Apply systems theory and process approach to make decisions and maximize outcomes.
  4. DI 4.4 Participate in public policy activities, including both legislative and regulatory initiatives.
  5. DI 4.5 Conduct clinical and customer service quality management activities.
  6. DI 4.6 Use current informatics technology to develop, store, retrieve and disseminate information and data.
  7. DI 4.7 Prepare and analyze quality, financial or productivity data and develops a plan for intervention.
  8. DI 4.8 Conduct feasibility studies for products, programs or services with consideration of costs and benefits.
  9. DI 4.9 Obtain and analyze financial data to assess budget controls and maximize fiscal outcomes.
  10. DI 4.10 Develop a business plan for a product, program or service including development of a budget, staffing needs, facility requirements and supplies.
  11. DI 4.11 Complete documentation that follows professional guidelines, guidelines required by health care systems and guidelines required by the practice setting.
  12. DI 4.12 Participate in coding and billing of dietetics/nutrition services to obtain reimbursement for services from public or private insurers.